Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1887-08-20
HOUSEKEEPING.
SQfe the Pfeaes.

S0Ce the PtooeS.
In all households there is more or less
waste, and how much or little this may be
depends wholly upon the housewife. II
she Is good manager very little will go to
waste In her house, for such q woman
usually contrives to use about everything
that can be used, and what isn't used is OF
very little account. In buying eatables she
is not particular that she should get to the
ounce what she knows is plenty for the
meal. If there are few ounces over she
does not care, for she reasons that they
can be used in some other way, and they
always are. It is the same when she pur-
chases dress goods. She never buys ex-
actly to the yard, but always a little more,
50 if there should be mistake made In the
cutting or fitting, she will have enough ma
terial to remedy it, and If no mistake
occurs, what she has left after the dress is
made she uses either to trim another gar
ment or make it into something for the
children. When she buys a carpet she
always gets yard or two more than the
room requires, for If she does not own her
own house, she reasons that if she moves
to house where the rooms are larger, she
will need one or two yards extra of the car
pet to fit them properly, and il there is no
necessity for moving, the extra pieces she
pet begin to show signs of wear, when they
are cut out and the extra pieces fitted in
their places. If there are bits too small
for any use on the floor alone, they, with
other bits saved from carpets in other
rooms, if of the same style of material, are
sewn together at haphazard, forming q
crazy rug, that is pretty and useful adj
dition TO the furnishing of the house.
After dinner, the pieces of meat and
vegetables that are left over are put care
fully away, to make their appearance at
the breakfast-ta the next day, under
new name and so cleverly disguised that,
if not aware of it, it would never be sur
missed that they bore any relationship what
ever to the same articles at the dinner of
the day before. The pieces of cold beef
or mutton are chopped fine, seasoned with
pepper, salt, and chopped parsley, made
into round, fiat cakes, DIPPED in egg and
fried brown. The cold potatoes are cut
into small bits, put in stewpan with a
little milk and butter and seasoned with
pepper and salt. The stewed tomatoes are
warmed over, and if the meat used for
cakes, is mutton or lamb, with the TO-
matoes poured over it, it is an excellent
substitute for lamb outlets. The vegetables
that cannot be used at breakfast are kept
in q cool place until dinner, when they are
warmed over carefully and served up the
second time, in manner that none but
those knowing it would ever doubt but that
they are freshly cooked.
Cucumbers that were sliced the day be-
fore are kept on ice until wanted, then
they are treated to bath of cold water,
drained, re-iced and sent to the table as
fresh and crisp as though just from the
garden.
Seldom does visitor come to a house
such as this and find the housewife unpre-
pared. She may choose wash day, that day
of all others when most housekeepers dread
the appearance of a guest, yet, even then,
this housewife is not wholly unprepared,
and though it may be only what is called
picked-up dinner, yet, by her skilful man.
agement of the pieces, she sets on the
table as tasteful and enjoyable meal as
many a woman would have who had been
advised of the visitors coming. Her one
maxim, that she lives rigidly up to, is,
"Save the pieces" and it will be found an
excellent one for all good housekeepers to
ractise.-American Cultiuator.